There are just some occasions that are totally irrelevant to our lives, like Cinco De Mayo (or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War), but because it sounded so damn cool, my family and I were inspired to make a Mexican dish with a Filipino twist, haha!
What to do with leftover chicken adobo?
Cooked adobo (you can use chicken or pork or combination. For my super easy and yummy ‘Adoboy’ recipe, click here.)
Soft tortillas or corn tortillas
Fresh tomatoes, chopped
Fresh greens (whole lettuce or cabbage, julienne)
Red or white onion, chopped (I used red onion for this recipe)
Fresh cilantro, chopped
1-2 tbsp olive oil
1/2 fresh lime or lemon
Jalapeños (fresh or bottled)
Sour cream (optional)
Hot sauce (optional)
Pepper (no need to add salt to the salsa as the adobo is quite salty already)
Step 1: To make fresh salsa, combine chopped tomatoes, onions, fresh cilantro, lime juice. Season it with pepper.
Step 2: Heat up the tortillas. I just use a thong to hold the tortilla over open flame on the stove.
Step 3: Assemble the taco according to the Epperson way: tortilla, lettuce, adobo, salsa, jalapeno, sour cream, hot sauce, jalapeño
Step 4: Top the taco with sour cream and hot sauce
The savory flavor of the adobo perfectly balanced by freshness of the salsa.
This is super easy to make and kids and adults will love it! Believe me when I tell you that once you’ve tried it, you’ll be adding this to your weekly menu.
Now, all we need are some margaritas and nachos! Que sabroso!